Jennifer Felton
Cotogna | San Francisco | March 2019
FEATURED DISHES
Ligurian Olive Oil Panna Cotta, Buttermilk, Vanilla, Lemon, Clementine Gelee, Kishu Mandarins, Sicilian Pistachios, and Honey Comb
Passionfruit-Dark Chocolate tart, Passion Fruit Curd, Salted Milk Chocolate Caramel, Passionfruit Gelato, Feuilletine, and Flake Salt
Ginger Semifreddo, Sicilian Almond Granita, Tapioca, Brûlé Grapefruit, Meyer Lemon Foam, and Pink Peppercorns
Gelato Mountain
Photography by Megan Swann
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